Mexican Corn and Bean Salad with Kale Guacamole
Inspired by Hetty McKinnon’s ‘broccamole,’ we’ve upped our leafy green quota by adding underrated kale to this zesty guacamole salad. It’s perfect served with corn chips for a light lunch or easy dinner.
Ingredients
1 bag kale
½ bunch coriander
3 Tbsp olive oil
2 cloves garlic, finely chopped
A pinch of chilli flakes
2 avocados, peeled and stoned
Grated zest and juice of 1 lime or ½ lemon
2 cups frozen corn kernels
3 spring onions chopped
2 tins mixed beans, drained and rinsed
2 Tbsp La Morena chipotle in adobo sauce, finely chopped
100g Clevedon buffalo feta, crumbled
Tio pablo corn chips, to serve
Method
Wash the kale and remove and discard the stems, then finely shred the leaves. Finely chop the coriander stems and set aside the leaves. Heat 2 tablespoons olive oil in a frying pan and add the kale, chopped coriander stems, garlic, and chilli flakes and fry until the kale has softened. Set aside to cool. In a large bowl, mash the avocado flesh, add the lime or lemon zest and juice, then stir through the cooled kale. Add salt and pepper to taste and set aside.
In the same frying pan, add the remaining olive oil and the corn. Fry, stirring occasionally, until the corn has darkened a little, then add the spring onions and fry for a minute to soften. Stir through the salt and smoked paprika and cook for a minute, then add the beans, chipotle in adobe, and ¼ cup water to heat through (add a little more water if necessary). Roughly chop the coriander leaves and add to the bean mix.
Spread the kale guacamole on a platter, spoon over the beans and scatter with the feta. Serve with the corn chips and dive in!